What does gall mushroom look like and can you eat it? White mushroom: description, types, photos What a small white mushroom looks like

A species of porcini mushroom (also known as boletus, cow mushroom) is an edible, tubular mushroom that belongs to the genus Boletus. Its appearance is significantly influenced by environmental conditions, but despite this, the porcini mushroom always looks like a handsome giant compared to its other relatives.

The most common inhabitant of spruce and fir forests has a brown, smooth, dry cap with a reddish or chestnut tint, and a long stem, widened towards the bottom.

An abundance of brown caps with a grayish tint are found in oak forests, hence the clarification in the name oak porcini mushroom.

The proximity of birches makes the cap of the boletus light, almost white, and thanks to its proximity to pine trees, its cap is large, dark with a purple tint and brownish-red flesh under the skin.

Boletus can also have a cap that is bright yellow, purple, orange-red, light brown, black-brown, light bronze or ocher. But such specimens are not very common.

Photo of white mushroom

Structure

Mature individuals are characterized by a convex cap with a smooth or wrinkled surface. The hat is sticky during wet weather and looks disgusting; It is matte in dry, sunny weather. The skin does not separate from the pulp.

In young individuals, the juicy, dense pulp is always white, while in older mushrooms it has a yellowish tint, and just under the skin there may be a small layer of red-brown tint. Many people are interested in whether the porcini mushroom turns blue when cut. It is believed that this species does not differ in this property.

Porcini mushroom in its raw state has a faint odor and only during the cooking process does a pleasant mushroom aroma appear.

The leg of the boletus is massive, club-shaped and with a whitish surface, which can also take on a slight shade of the cap. At first, the white tubular layer gradually turns yellow and in mature individuals turns into an olive green color. Boletus spore powder is olive-brown in color.

Habitats

Boletus likes mature and old forests with an abundance of moss and lichens, but it also feels great on sandy, sandy loam, and loamy soils. The white mushroom is common on all continents except Australia.

Warm, foggy nights and short heavy rains, especially in the second half of August, are ideal weather conditions when whites delight in huge numbers. Boletus is found from June to September.

Some general information

Why are these mushrooms called porcini? There is no reliable answer to this question. The most common theory is that the porcini mushroom retains its color white during processing; most other mushrooms tend to darken or turn brown.

In the summer, the life cycle of the porcini mushroom lasts 6–9 days, and already in September it increases from 9 to 15 days, but during this time it reaches impressive sizes compared to other mushrooms, which ripen in approximately 3–5 days.

Despite its large shape and wide distribution, the boletus is very skillfully hidden from view, so searching for it requires patience and perseverance. The best specimens to collect should have a cap diameter of approximately 4 cm.

The description of methods for storing fresh mushrooms boils down to the fact that boletus mushrooms must be processed immediately, otherwise after 10 hours they will lose their beneficial properties.

Due to their unprofitability, porcini mushrooms are not cultivated industrially, but amateur mushroom growers conduct similar experiments.

The closest relative is the boletus mushroom, a tasty, edible tubular mushroom, quite common, always growing in the company of birch trees. It has a long, thin stem and a convex cap with a diameter of up to 15 cm.

The poisonous gall mushroom is very similar to boletus, which has the following main differences: the tubular layer is dirty pink, the flesh is bitter, and there is a dark mesh pattern on the stem. Another dangerous double of boletus is the satanic mushroom; it is found in damp forests, has a reddish tubular layer and quickly turns blue when cut.

The porcini mushroom is an edible mushroom from the genus, family Boletaceae, class Agaricomycetes.

It is not known exactly when the name of the species “ceps” appeared. In ancient times, it was customary to call all edible mushrooms “mushrooms,” but it was in relation to the porcini mushroom that this word was also fixed in the name, since it was considered one of the most valuable species. And the adjective “white” mushroom received as the opposite of the less valuable “black” tubular mushroom (obabok), since its flesh does not change when cut and does not darken during drying.

Characteristics of porcini mushroom

hat

The diameter of the cap of a mature porcini mushroom is from 7 to 30 cm (sometimes reaching 50 cm). It is bare, convex in shape, slightly flattened in old mushrooms, with a smooth or wrinkled surface, thin felt at the edge. During dry weather, the cap of the porcini mushroom becomes matte, becomes covered with cracks, and in humid weather it becomes slimy. The color of the cap varies from red-brown to white, darkening with age. Lemon-yellow, orange, purple colors occur. The edges of the cap are light, with a white or yellowish border. The skin does not separate from the pulp.

Pulp

The pulp of a young porcini mushroom is white, strong, juicy and fleshy. With age, it becomes fibrous and turns yellow. The color does not change when cut. Under the dark skin there is usually a brown or red-brown layer. The taste is mild, weakly expressed. The raw pulp also has a faint smell, but a characteristic pleasant mushroom aroma appears when dried or cooked.

Leg

The leg is massive, from 8 to 25 cm in height (about 12 on average) and 7 cm in diameter (sometimes up to 10 cm or more). It is barrel-shaped or club-shaped in shape, gradually becoming cylindrical with a thickened base. The color of the leg is whitish, brownish, sometimes reddish. A network of light veins is noticeable on it.

The tubular layer consists of small, rounded tubes from 1 to 4 cm in length. It is light, easily separated from the pulp, and turns yellow or green with age. There are no remains of the bedspread.

The porcini mushroom is found on all continents except Australia. Its natural distribution areas are almost the entire territory of Europe from Scandinavia to Italy, North America, and North Africa. In Asia, the white mushroom is common in Turkey, Transcaucasia, Mongolia, China, Japan, Siberia and the Far East. With seedlings of coniferous trees, the white mushroom was introduced to South America, New Zealand and South Africa.

The porcini mushroom grows next to deciduous and coniferous trees; it especially often chooses spruce, pine, oak and birch. Grows in forests with moss or lichen cover, where trees are 50 years old or older, on well-drained but not too wet soils, for example, sandy and loamy.

There is a relationship between the appearance of the porcini mushroom and other species: in the fall in the forests it chooses the greenfinch as its neighbor, in oak thickets it chooses russula, and in birch forests it grows next to the chanterelle.

The porcini mushroom has penetrated far into the Arctic zone and is found in the tundra, forest-tundra and taiga. The abundance of its growth decreases from west to east in Eurasia. In the forest-steppe there is much less of it, and the porcini mushroom completely disappears in the steppe zone. It is less common in mountain forests than in lowland forests. Rarely found on peat bogs or swamps.

In northern temperate climates, the season for porcini mushroom begins in mid-June and lasts until the end of September, with mass collection occurring at the end of August. The white mushroom appears briefly at the end of May, and in warm areas it bears fruit even in October.

The optimal temperature for fruiting in July and August is from 15 to 18 °C, in September from 8 to 10 °C. Fruiting bodies develop poorly with large temperature changes between day and night and heavy rainfall. The massive appearance of the porcini mushroom is facilitated by short thunderstorms and warm, foggy nights. The porcini mushroom is a light-loving species, but is sometimes found in shaded places.

The ancient Romans already consumed porcini mushrooms. And now in Italy it is highly valued. In Eastern Europe it was even called the “king of mushrooms.”

It is recommended to use porcini mushroom fresh, boiled, fried, dried or pickled. During drying, these mushrooms acquire a pleasant smell and do not darken. Dried ground porcini mushroom powder is used to season various dishes. They also eat the porcini mushroom raw, in salads with butter, spices, lemon juice and cheese. Porcini mushroom sauce is served with rice and meat dishes.

Types of porcini mushroom

The most common subspecies has a long stem with a thickening at the bottom. The cap is brown with a reddish or chestnut tint, smooth, dry. Grows in spruce and fir forests, everywhere except Iceland. Fruiting occurs from June to October.

The cap is gray-brown with light spots. The pulp is loose. Distributed in oak forests from June to October, in Russia, the Caucasus, and Primorsky Territory.

The cap is light, almost white, the species grows under birch trees.

A boron form with a large dark cap, sometimes with a purple tint. The pulp under the skin is brownish-red.

A dark, almost black mushroom that is found in the beech and oak forests of Europe, in its western and southern regions (from Spain to Western Ukraine), as well as in the USA.

The cap is brownish or buffy, the stem is short, cylindrical, similar to a moss fly. Grows in beech and hornbeam forests of Europe, Transcaucasia, North America and North Africa. Fruits in June – September.

Inedible types of porcini mushroom

A similar species to the porcini mushroom is the gall mushroom - a tubular mushroom from the genus Tilopilus of the Boletaceae family. The gall mushroom is inedible due to its bitter pulp. During cooking, the bitterness of this mushroom only intensifies. It is distinguished by a tubular layer that turns pink with age, and the surface of its stem is covered with a rough, dark-colored mesh.

To grow porcini mushrooms, conditions are created for the formation of mycorrhiza. For this purpose, deciduous and coniferous trees are planted on personal plots or in a specially designated area of ​​the forest. Young groves and planting birch, oak, pine or spruce trees are well suited for growing porcini mushrooms.

For sowing, either artificially grown mycelium or natural material is used. The last method is more common. The tubular layer of mature mushrooms (6–8 days) is slightly dried and sown under the soil. The harvest with this method is obtained in the second or third year.

Also, soil with mycelium found in the forest is used as seedlings: a square of 20 to 30 cm and 10-15 cm in depth is cut around the porcini mushroom. Then, in a shady area under a layer of soil, place 2-3 layers of humus, sprinkling them with earth. And the mycelium is planted on such a “bed”, moistened and covered with a layer of leaves.

The yield of porcini mushroom is from 64 to 260 kg/ha per season.

Calorie content of porcini mushroom

• Calorie content……. 34 kcal / 100 g
• Squirrels…………………. 3.7 g
• Fats…………………. 1.7 g
• Carbohydrates……………. 1.1 g
• Dietary fiber.. 3.2 g
• Water……………………… 89.4 g

Raw porcini mushroom is a dietary and low-calorie product. Pickled and fried porcini mushrooms are also low in calories. But for dried porcini mushroom it is 286 kcal per 100 g, it has a high protein content and is very nutritious. This is due to the fact that the protein of fresh mushrooms is difficult to digest, as it is enclosed in chitinous walls that cannot be destroyed by digestive enzymes. After drying, this protein becomes available to the gastrointestinal tract and is absorbed by 80%.

• In 1961, a porcini mushroom weighing about 10 kg with a cap of 58 cm was found in Russia.
• Scientists have discovered substances with tonic and antitumor properties in the porcini mushroom, and previously frostbite was treated with an extract from the fruiting bodies of the porcini mushroom.
• Porcini mushroom not only contains valuable nutrients, but also stimulates the secretion of digestive juice, surpassing even meat broth.

Name White mushroom received since ancient times. Back then people mostly dried mushrooms. The porcini mushroom pulp always remained perfectly white after drying or heat treatment. This was the reason for this name. The porcini mushroom belongs to the boletus genus, so the second name for the porcini mushroom is boletus.

Important! After collecting mushrooms, you must immediately begin processing them, since porcini mushrooms lose their beneficial properties very quickly. For example, after 10 hours the mushroom already contains half of the minerals and trace elements.

Let's consider the varieties of porcini mushroom and their description. All of them belong to the first category of edible mushrooms and have the same shape.

White mushroom (spruce) (Boletus edulis)

It is the most common type and has a typical form. The cap is brown or chestnut in color, 7-30 cm in diameter. It has a mainly convex shape, sometimes cushion-shaped. Its surface is smooth and velvety and does not separate from the pulp.

The shape of the boletus leg has a thickening at the bottom, reaches an average height of 12 cm and is considered high in this type of porcini mushroom. The surface of the leg is covered with a mesh and has a whitish-brownish tint. The taste is mild, the smell is delicate and individual, usually enhanced by cooking or drying. Under the cap there is a tubular layer 1-4 cm wide, which is easily separated from the pulp and has a yellowish tint.

The flesh of the mushroom is fleshy white and does not change color when broken. This species is found in spruce and fir forests in large areas of Eurasia, except Iceland, on all continents except Australia. Fruits singly or in rings. Forms mycorrhiza with deciduous and coniferous trees.

Often appears together with green russula and chanterelle. Prefers old forests with moss and lichen. Positive weather conditions for the mass appearance of porcini mushrooms are short thunderstorms with warm nights and fog. Prefers sandy, sandy loam and loamy soils and open heated areas. Harvesting takes place in June - October.

The nutritional quality of porcini mushroom is the highest. Used raw, boiled, dried. In terms of the content of nutrients and microelements, the porcini mushroom is not superior to other types of mushrooms, but is a powerful digestive stimulant.

Scientists have proven that porcini mushroom protein is difficult to digest by the body due to the presence of chitin, but after drying it becomes more digestible (80%). For medicinal purposes, folk medicine uses the antitumor and immunostimulating properties of porcini mushrooms.

White pine mushroom (Boletus pinophilus)

This species is similar to the general description of the porcini mushroom, but differs in some features. The cap, 8-25 cm in diameter, is red-brown with a purple tint, but is slightly lighter at the edge. Under the skin of the cap the flesh is pink. The leg is short and thick, 7-16 cm in height. Its color is slightly lighter than the caps, but it is covered with a light brown thin mesh. The tubular layer is up to 2 cm wide and has a yellowish tint. There is an early form of pine porcini mushroom. It is distinguished by a lighter color of the cap and the flesh under it. Appears at the end of spring.

This species forms mycorrhiza most often with pine. Prefers sandy soils and grows singly or in small groups. Pine porcini mushroom is common in Europe, Central America, and the European part of Russia. Harvesting takes place from June to October.

White birch mushroom (Boletus betulicola)

Sometimes in regions of Russia it is called spikelet because of the appearance of rye during heading. This species has a light yellow cap, the size of which is 5-15 cm in diameter. The pulp does not change color when broken, but has no taste. The leg is barrel-shaped, whitish-brown in color with a white mesh. A tubular layer of a yellowish tint, up to 2.5 cm wide. Birch boletus forms mycorrhiza with birch. Fruits singly or in groups. Likes to grow on the edges or along roads. It is found in Western Europe, and in Russia - in the Murmansk region, Siberia, and the Far East. Harvesting takes place from June to October.

Did you know? The growth of the porcini mushroom takes nine days, but there are some varieties that grow for 15 days.

Dark bronze porcini mushroom (Boletus aereus)

Sometimes this species is also called copper or hornbeam porcini mushroom. The cap is fleshy, convex in shape, reaches a diameter of 7-17 cm. The skin can be smooth or with small cracks, dark brown, almost black. The pulp is white, has a pleasant taste and smell, and turns slightly darker when broken. The leg is cylindrical, massive, pink-brown in color with a nut-colored mesh. The tubular layer has a yellowish tint and is up to 2 cm wide, but when pressed it becomes olive in color. This species is common in deciduous forests with warm climates. Most often found in Western and Southern Europe, Sweden, and North America. The fruiting season is from July to October, but in Austria it appears in May and June. Included in the Red Books of Ukraine, Montenegro, Norway, Denmark, Moldova.

In terms of taste, it is valued by gourmets more than the white spruce mushroom. It has similar external characteristics to the edible Polish mushroom (Xerocomus badius), in which the flesh turns blue and there is no mesh on the stem. The semi-bronze porcini mushroom (Boletus subaereus), which has a lighter color, is also found in deciduous and mixed forests.

White mushroom (Boletus reticulatus, Boletus aestivalis)

The white reticulated mushroom differs from the spruce mushroom in that the cap is lighter colored and the mesh on the stem is more pronounced. It is considered the earliest of all types of porcini mushrooms. The cap reaches a diameter of 6-30 cm and has a light brown color. The pulp is fleshy white, with a yellow tint under the tubes. The leg is short, thick, club-shaped, brown in color and differs from other species by the presence of a large mesh pattern. The reticulated porcini mushroom has a pleasant smell and a sweetish, nutty taste.

The thickness of the tubular layer is up to 3.5 cm. Its color varies from white to greenish-yellow. A peculiarity of this species is the presence of cracks in the skin of old mushrooms. This species forms mycorrhiza with beech, oak, chestnut, hornbeam and grows on the edges of dry alkaline soils.

It is rarely damaged by insects. Grows in Europe, North Africa, North America. Harvesting takes place from May to October. The reticulated porcini mushroom is more similar to the birch mushroom, which has a lighter cap and a shorter net.

White oak mushroom (Boletus quercicola)

A distinctive feature of the white oak mushroom is its brown cap with a grayish tint. It is much darker in color than the birch species. The pulp is less dense than other types. Grows in the Caucasus, in the Primorsky Territory. Harvesting takes place in June-October. It germinates abundantly, which is not typical for porcini mushrooms.

Important! It is very similar to a porcini mushroom - gall mushroom. It is classified as inedible due to its bitterness. Its main differences from the porcini mushroom are the pinkish tubular layer and the darker color of the mesh on the stem.

Semi-white mushroom (Boletus impolius)

The semi-white mushroom belongs to the genus Boletus and can be called yellow boletus. The cap reaches a diameter of 5-15 cm with smooth skin of a matte light brown color. The flesh of the mushroom is dense, light yellow in color. The taste is slightly sweet and the smell is reminiscent of carbolic acid.

The leg is thick, cylindrical, up to 15 cm high, straw color. There is no mesh pattern on the stem, but the surface is rough. The tubular layer is up to 3 cm thick and yellow. It grows in oak, beech, and hornbeam forests and prefers moist clay soils. Yellow boletus is a heat-loving mushroom and is common in Polesie, Carpathian region, and the central and southern European part of Russia. Harvesting takes place from May to autumn.

In some sources, due to its specific smell, it is described as a conditionally edible mushroom. The taste is not inferior to the classic porcini mushroom. After drying and scalding, the smell almost disappears completely. In appearance, it is similar to the maiden boletus, but differs from it in its specific smell and does not change the color of the flesh when broken.

Calorie content

Whitemushroom(lat. Boletus edulis), or boletus - a tubular mushroom from the genus Boletus, class Agaricomycetes, family Boletaceae, often abbreviated as white, because of the characteristic color of its pulp.

Not a single mushroom can compare with white mushrooms in nutritional value. Many people know this mushroom under the name "" It enjoys well-deserved prestige among lovers of “quiet hunting”.

Collection rules

Mushroom pickers prefer to takewhole - to do this, the found fruiting body needs to be quietly shaken from side to side, while slightly twisting the leg, it will gradually move away from the mycelium without disturbing it. The number of boletus mushrooms found often characterizes the degree of success of a mushroom hunting trip. Other mushrooms (saffron milk caps, boletus russula) are readily collected, but they do not evoke such admiration and joy. And if they managed to find several handsome boletus mushrooms, they will definitely be put on top, as if crowning the result of the mushroom trip.

Why is this mushroom called white? Because its pulp, tubular layer and stem remain white no matter the processing method.

Description of porcini mushrooms

White hat

The boletus cap reaches 25 cm in diameter. At first it is hemispherical, then flatter and dry. The color may vary depending on the forest in which the porcini mushrooms grow. Boletuses grown in the spruce forest have a small reddish-brown cap and a high, relatively thin stem. The boletus from the pine forest has a larger cap, and its color is browner; the stem is shorter and much thinner than that of the spruce one. The boletus mushrooms that are found in birch forests are very light, their cap is light brown in color, and the leg is thick, widening downwards. The color of the cap also depends on the lighting. Boletus mushrooms grown in a sufficiently illuminated place have a dark brown, almost black cap, while those grown in shaded places have a light, almost white cap. Usually such a cap is found on mushrooms hiding under branches, leaves, pine needles, or in moss. The tubular layer of the boletus is finely porous, changing its color as it grows from white to yellowish, and then greenish. When broken, the tubular layer does not change color and is easily separated from the pulp.

White mushroom leg

The stalk is up to 20 cm long, up to 10 cm thick, at first tuberous, becoming cylindrical as it grows. The color is whitish or light brown with a white mesh pattern in the upper part or along the entire length.

The nutritional value of the cap and stem is the same only for young boletus mushrooms. As the mushroom grows, the stem becomes harder; fiber and hemicellulose accumulate in it, which give the stem strength and hardness.

Young mushrooms and the caps of already grown mushrooms have a slightly sweet taste when raw and an appetizing smell of lightly toasted nuts. As the leg ages, it loses these properties.

Where do the white ones grow?

Favorite growing places porcini mushrooms - dry, sparse birch groves, pine forest or spruce forest located on a slightly elevated area. The forest in which boletus mushrooms are found is not very light, cool, but also not damp or dense. You will never find a porcini mushroom in damp wetlands, in too damp and high moss, on hummocks, in tall thickets of blueberries and lingonberries. Porcini mushrooms do not grow in a dense thicket, and they do not like direct sunlight. Most often, boletus mushrooms hide among short grass, under leaves, or where fallen pine needles lie in a thick, soft layer.

If the summer is humid and rainy, boletus mushrooms should be looked for at higher elevations, where it is not very damp. In dry summers, they are found in hollows where it is cooler and more humid.

White appearance time

The time of appearance of boletus mushrooms can be determined by the appearance of fly agarics. Take a closer look, if you see one boletus, look nearby for another and a third. Boletus mushrooms grow in whole families. In one place, if no one has been there before, you can find 10...15 mushrooms.

Porcini mushrooms grow from June to October, but if the summer is humid and warm, they can be found earlier. Autumn porcini mushrooms are considered the best in terms of nutritional value. Like all mushrooms, boletus mushrooms grow quickly. If a fungus that has just emerged from the ground weighs 2 g, then after a week its weight increases to 200 g. Giant boletus weighing up to 600...700 g are often found. There are cases when the mushroom grows up to 5 kg, but, unfortunately, such handsome heroes are most often not suitable for food: overgrown mushrooms contain a lot of fiber that is not absorbed by the human body, in addition, they are usually affected by worms.

Chemical composition of porcini mushrooms

The nutritional value of boletus mushrooms is determined by their chemical composition. They contain 11.6% dry matter, including 3.7% complete protein, which includes all essential amino acids. In terms of nutritional value, boletus protein is almost equivalent to meat protein.

Rich in a set of vitamins and minerals. There is especially a lot of iron - 5.2 mg per 100 g of product, and in dried mushrooms - 35 mg per 100 g. For comparison: in garden strawberries - 1.2 mg, that is, more than 4 times less, in gooseberries almost 100 mg less 8 times, in raspberries and black currants 4 times less. Mushrooms differ significantly in the content of the hematopoietic element - cobalt. Fresh mushrooms contain 6 mg per 100 g, and dried mushrooms contain 41 mg per 100 g, that is, 3 times more than raspberries, and 1.5 times more than strawberries and currants. More than berries. in porcini mushrooms manganese, fluorine, zinc, which are lacking in daily consumption products.

Macroelements are of particular value. For example, potassium contains 468 mg per 100 g, which is 3 times more than in garden strawberries, and almost 2 times more than in gooseberries and raspberries. In terms of the amount of phosphorus, porcini mushrooms are superior to all cultivated types of berries.

Porcini mushrooms are especially rich in extractive substances, which, when cooked, give the broth an appetizing aroma and promote better secretion of gastric juice. In terms of juice properties, porcini mushrooms are superior to meat broth. And what a delicious smell dried mushrooms have!

Young porcini mushrooms contain significantly more complete proteins, minerals and vitamins than old ones.

Porcini mushrooms are suitable for all types of processing. Some people even eat young porcini mushrooms raw. Their slightly sweet flesh, sprinkled with salt, is quite tasty.

Types of porcini mushrooms with photos and descriptions

Porcini mushroom (lat. Boletus reticulatus), boletus net

Bronze boletus (lat. Boletus aereus), copper white mushroom, hornbeam

White birch mushroom (lat. Boletus betulicola), spikelet

White pine mushroom (lat. Boletus pinophilus), boletus, pine-loving boletus

White oak mushroom (lat. Boletus edulis f. quercicola)

Spruce porcini mushroom (lat. Boletus edulis f. edulis)

Look at the types of porcini mushrooms in the photo on this page with descriptions - this information will help you freely navigate the mushroom kingdom and choose only tasty and aromatic mushrooms:

The Boletus edulis mushroom is edible. The cap is massive, up to 20 cm, hemispherical, fine-fiber matte, light or dark, brown or red-brown. The tubular layer (hymenophore) separates from the cap, first white, then yellow-green. Spore powder is brown-olive. The pulp is dense, white, remains white when cut and broken. Under the skin of the cap, the color of the flesh is its shade. The leg is solid, up to 17 cm high, up to 6 cm thick, thickened at the bottom.

Grows in forests of various types. Fruits from May to October.

A delicious dish - porcini mushroom soup. Porcini mushrooms in marinade have an unsurpassed taste. Before freezing mushrooms for the winter, they must first be boiled for 5 minutes.

Doubles are not poisonous, but have a strong unpleasant bitterness. Its differences from the porcini mushroom are its pink hymenophore and a relief mesh pattern on the stem.

Birch species of porcini mushrooms are described below; they have a denser structure and high nutritional value. Appearance of this variety of porcini mushroom is found in birch groves.

Birch species of porcini mushrooms in the photo

White birch mushroom

The mushroom is edible. The cap is up to 15 cm, matte, slimy in wet weather, light brown. The skin does not come off. The tubular layer is white, then yellow, and is easily separated from the pulp. The leg is white or gray-brownish without obvious mesh. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in birch forests (forms mycorrhiza with it) or in mixed forests in the presence of birch. The porcini mushroom prefers not dense forests that are permeable to light.

Fruits from June to October, but bears abundantly in late August and September.

. Rooting boletus (Boletus radicans)

Oak varieties of porcini mushrooms are often popularly known as boletus mushrooms.

Look at the white mushroom of this variety in the photo and description presented on this page:

Oak varieties of porcini mushrooms (Boletus edulis f. quercicola) in the photo

White mushroom (Boletus edulis) in the photo

Mushroom Boletus edulis f. quercicola is edible. Cap up to 15 cm, matte, brown, gray-brown, unevenly colored with lighter and darker areas. The spots form while growing under oak leaves. The skin does not come off. The tubular layer is white, then gray, practically does not turn yellow, and is easily separated from the pulp. The leg is white, brownish with a raised mesh. The pulp is tougher than other forms of porcini mushroom, dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in oak forests (forms mycorrhiza with oak) and in oak windbreaks. Prefers limestone soils.

Fruits from June to October. The first powerful wave of fruiting occurs at the end of May, at the beginning of June. In the future, fruiting is not so powerful. Anyone who manages to catch the first wave of oak-shaped porcini mushroom based on weather conditions will collect more than in the entire remaining time until autumn.

Doubles are not poisonous, but have an unpleasant bitterness. Gall fungus (Tyophillus felleus). Its differences are a pink hymenophore and a relief mesh pattern on the leg. Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.

Spruce varieties of porcini mushroom in the photo and in the description are presented on this page below - they are widespread in our country:

White spruce mushroom in the photo

White spruce mushroom in the photo

Mushroom Boletus edulis f. edulis is edible. The cap is up to 30 cm, matte, slimy in wet weather, brownish-brown with light and dark areas. The color of the cap depends on the light intensity. The skin does not come off. The tubular layer is white, then yellow-green, and is easily separated from the pulp. The leg is white. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste. The color does not change when cut.

Grows in spruce forests (forms mycorrhiza with spruce) or in mixed forests in the presence of spruce. More often, mushrooms appear near forest edges and roads. It's brighter there than inside a spruce forest.

Fruits from June to October. Porcini mushrooms collected in the June wave are called “spike mushrooms”.

Doubles are not poisonous, but have an unpleasant bitterness. Gall mushroom (Tyophillus felleus) Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.

This particular mushroom is superior in taste not only to other varieties of porcini mushroom, but also to all mushrooms growing in our latitudes.

Pine varieties of porcini mushrooms (Boletus edulis f. pinicola) in the photo

White pine mushroom in the photo

Mushroom Boletus edulis f. pinicola is edible. The cap is up to 25 cm, matte, wrinkled in wet weather, mucous dark brown or red brown, sometimes with a purple tint. The skin does not come off. Directly under the skin is a layer of reddish pulp. The tubular layer is white or yellow, then yellow-green, and is easily separated from the pulp. The leg is yellowish or reddish-yellow, sometimes covered with a red-brown mesh. The pulp is dense, white with a pleasant mushroom smell without a pronounced taste, and sometimes turns slightly blue when cut.

Grows in pine forests (forms mycorrhiza with pine) on moss and heather forests. Prefers sandy soil with a thick forest floor of pine needles. According to some information, it also forms mycorrhiza with oak, beech and other trees.

It does not bear fruit abundantly from August to October.

Doubles are not poisonous, but have an unpleasant bitterness. Gall fungus (Tyophillus felleus). Its differences are a pink hymenophore and a relief mesh pattern on the leg. Rooting boletus (Boletus radicans)- white-bluish cap, flesh turning blue when cut, hymenophores turning blue when touched.